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Send a Meal Blog

Sunday, April 08 2018

Meal is prepared in the slow cooker, you can toss the ingredients in before bed and still have time to sneak in a walk before breakfast.

INGREDIENTS
3/4 - cup chopped red sweet pepper
1 - small onion, halved and thinly sliced
1 - medium fresh jalapeno chile pepper, seeded and finely chopped*
2 - cloves garlic, minced
1 - teaspoon dried oregano, crushed
1 - teaspoon ground cumin
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 - 2 pound butternut squash, peeled, seeded, and chopped (6 cups)
1 - 15 ounce can or 1/2 of a 28-oz. can crushed tomatoes
1 - 8 ounce can tomato sauce
6 - eggs
3/4 - cup crumbled feta cheese (3 oz.)
2- tablespoons snipped fresh parsley
Pita bread rounds, warmed


DIRECTIONS
In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce.


Cover and cook on low 11 to 12 hours or high 5 1/2 to 6 hours. If using low, turn to high. Break an egg into a custard cup. Make an indentation in squash mixture and slip egg into indentation. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.


Top servings with cheese and parsley. Serve with pita bread.
FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

PRESSURE COOKER DIRECTIONS
In a 6-qt. pressure cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Break one egg into a custard cup. Make an indentation in squash mixture; slide egg into indentation. Repeat with remaining eggs. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat. As soon as pressure is reached turn cooker off and remove from heat. For both models, release pressure quickly. Open lid carefully. If desired, cover and let stand until desired egg doneness is reached. Top servings with cheese and parsley. Serve with pita bread.

NUTRITION FACTS (Butternut Squash Shakshuka)
Per serving: 315 kcal , 10 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 203 mg chol. , 917 mg sodium , 45 g carb. , 6 g fiber , 10 g sugar , 15 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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